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Pies: Sweet and Savory Hardcover


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Pies: Sweet and Savory + Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts
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Product Details

  • Hardcover: 352 pages
  • Publisher: DK ADULT (February 18, 2013)
  • Language: English
  • ISBN-10: 1465402039
  • ISBN-13: 978-1465402035
  • Product Dimensions: 9.4 x 7.9 x 1.3 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #541,563 in Books (See Top 100 in Books)

Editorial Reviews

Review

"[A] thorough examination of our love affair with the pie." – Alabama.com

"What's not to love when the directions give you the option of making the dough from scratch or using store-bought dough? Beautifully illustrated and easy-to-follow recipes make this a keeper." – The State

"It contains a lot of good recipes and advice, including step-by-step photos for techniques." – Pittsburgh Post-Gazette

"[A]uthor Caroline Bretherton, pie practitioner par excellence, offers equally straightforward instructions for a fabulous, international array of more than 230 pies and tarts." – Bookpage

"The photographs of the finished items seem to jump out of the page screaming, 'eat me, eat me!'…this is a good, comprehensive book. It may well lead to a pie addiction!" – Marin Independent Journal

"Everything tastes better with puff pastry on top, tart dough underneath or crust all around. Bretherton is English, so the list of savory pies is extensive. Yes, she includes beef and Stilton pie, but also clever little dough pockets stuffed with Chinese barbecued duck, and an ingenious celery root and smoked bacon soufflé pie that has a crust, made with whole-wheat flour, flavored with Cheddar cheese and caraway seeds." – The New York Times

"[Pies: Sweet and Savory] offers straightforward instructions for a fabulous, international array of more than 230 pies and tarts. The photography helps develop your own style and technique." – Mountain West News


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Most Helpful Customer Reviews

6 of 7 people found the following review helpful By I. Darren on March 5, 2013
Format: Hardcover
Another day, another beautifully-illustrated and designed book from DK which forensically analyses a subject and manages to convince you that you can master it in short order.

At first you get an overview about the different types of pies on offer, doubling up as a visual index too. Top-crust pies, double-crust pies, cobblers & crumbles, individual pies & tarts, quiches & savoury tarts, sweet tarts, en croutes & layered pies, tarte tatins & potato-topped pies all feature, accompanied by wonderful photographs of the finished items that try and jump out of the page screaming "eat me! eat me!".

Everything has been thought of, it seems and the book is capable of building up your confidence when it might not actually exist. You still need to learn to walk before you run, yet the very first recipe is for what looks like a very ambitious steak & wild mushroom pie. At this stage you might be panicking about how to make the pastry… that is "hidden" in the middle of the book (one understands why, but it seems an odd choice).

Each recipe starts with a brief introduction, following with a clear visual line showing the portion sizing, typical preparation & cooking time and a guide to how long it could optimally stay in a freezer. The two columns contain the ingredients list (with dual measures!) and detailed, understandable step-by-step instructions. It seems a short-sighted omission that not every recipe gets its own photograph - it doesn't need to be a full page affair, even a small passport-sized image would just be the icing on the, err, cake, so to speak.

This is a very good, comprehensive basic book that everyone who has considered making pies but never got around to it should consider. It may well lead to a pie addiction.
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By fredamans on December 5, 2013
Format: Hardcover
Delicious and mouth-watering recipes, that are easy to follow step-by-step. I made the classic apple pie and it was a hit in my house and my in-laws. I highly recommend getting a copy!
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0 of 1 people found the following review helpful By Canadianladybug on November 25, 2013
Format: Hardcover
I consider pies as a comfort food. I remember having numerous pies as I grew up from cherry ones to maple syrup. The ones I preferred was – and still is – the maple syrup pie. But I didn’t resist when there was a chocolate pie, a cherry pie or a blueberry pie on the table. At Christmas time, when we went to visit my maternal grand-mother (usually at New Year week-end) there were numerous pies made with much love.

So imagine my delight when I could review a recipe book specially dedicated to pies. How could I pass this? It was a delight for me to explore this book and decide on which recipe I would do for the purpose of this review. There were a lot of tempting recipes – trust me – but I decided to pick a dessert pie for my family. But before I tell you which recipe I picked… why not look at the table of contents together?

Recipe Planners
Meat Pies and Tarts
Poultry Pies and Tarts
In Praise of Pie Dough
Fish Pies and Tarts
Vegetarian Pies and Tarts
Fruit Pies and Tarts
Chocolate Pies and Tarts
Other Sweet Pies and Tarts
As you can see this book cover a multitude of options when it comes to pies. It’s not all about dessert as you can make pies for your main meal as well. In the section where you learn more about dough – you will have step by step pictures in order to guide you on how to make the dough. But unfortunately it isn’t the case for the rest of the book. Most recipes don’t have pictures – not even the final result of making the meal. Even so, I must admit that the ingredients are clearly presented and the instructions are easy to follow. Still I personally like to see the final product photo when I do a recipe.

I had multiple choices when it comes to make a recipe for the purpose of this review.
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6 of 11 people found the following review helpful By wannabsedated on May 13, 2013
Format: Hardcover
DK has a well-deserved reputation for publishing attractive, informative & well-researched books. However...the editor was asleep at the wheel on this one, and the mistakes I've found (so far, I haven't even made my way through the entire book) cast doubt on whether the recipes were even tested, much less proofread.

The very first recipe I looked at on p.192, for Sweet Potato, Red Onion and Thyme Galettes with Chile, shows a photo of galettes with sliced sweet potatoes & other ingredients. The recipe says to cube the potatoes. Well, which is it? Sliced or cubed? It *does* matter. Further in the recipe, it calls for 1 tsp finely thyme, chopped. Uh huh. Just like that.

Moving along, in the Vegetarian section, p. 203, the recipe for Asparagus Cream Cheese Quiche calls for 3 Tbsp lard,chilled. (LARD!)

Despite these sloppy errors (the lard error is really inexcusable), the recipes & the photos in the book are creative and look like they would be delicious. That said, before I make anything out of this cookbook, I will be questioning everything about the recipe (oven temp, times, measurements, etc.) because the errors I've found so far cast doubt on the whole book.
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